Sauteed fennel and zucchini

 
                        SAUTEED FENNEL AND ZUCCHINI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         1 TB olive oil
         2    fennel bulbs -- thinly
   :          sliced
         4    zucchini -- sliced
         1 TB balsamic vinegar
         1 TB chopped fresh oregano
   :          Salt and pepper
       1/4 c  toasted pine nuts
   
   In a large skillet, heat the oil over medium-high
   heat. Add the fennel and zucchini and cook, stirring
   constantly until the vegetables are cooked through but
   still crisp-tender, about 7 to 8 minutes. Stir in the
   vinegar and oregano and season to taste with salt and
   pepper. This can be made ahead and reheated at this
   point. Add the pine nuts and cook over medium heat for
   2 minutes longer. Serve hot. Yield: 4 to 6 servings
   
   Recipe By     : Nathalie Dupree, TVFN
   
                                         Date: Fri, 11
   Oct 1996 20:22:09 -0700 (
  
 
 
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